Chicken Enchiladas
Total Time
1 hour and 5 minutes
Prep Time
20 minutes
Cook Time
45 minutes
Rating
4.92 out of 5 stars
(111)
Ingredients
8 servings
- 8 tortillas (, flour or corn (about 20cm/8" wide, Note 1)
- 1 tsp EACH onion powder, garlic powder, salt
- 1 tbsp EACH dried cumin powder, paprika, dried oregano
- 1/4 tsp black pepper
- 3/4 tsp cayenne pepper (optional, adjust to taste)
- 2 tbsp olive oil
- 3 tbsp flour (, plain/all purpose)
- 2 cups (500ml) chicken stock/broth (, low sodium)
- 1.5 cups (375ml) tomato passata or US puree (Note 4 sub)
- 600g / 1.2lb chicken breast (, sliced in half horizontally (or boneless thigh) (Note 2)
- 2 tbsp olive oil (, separated)
- 1/2 onion (, chopped)
- 2 garlic cloves (, finely minced)
- 1 red capsicum/bell pepper (, diced)
- 400g / 14oz refried beans (Note 3)
- 400g/14oz canned corn (, drained (sub frozen 1 3/4 cups)
- 1/4 cup (65ml) water
- 1 cup (100g) cheese (shredded (Mexican cheese blend, Monterey Jack, cheddar)
- 1.5 cups (150g) cheese (, shredded)
- 2 tbsp coriander/cilantro (, roughly chopped)
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Preparation
Step 1
Enchilada Seasoning: Mix Enchilada Seasoning Spices. To be used for Filling and Sauce.
Step 2
Enchilada Sauce
Step 3
Make roux - Heat oil in saucepan over medium heat. Add flour and stir 20 seconds.
Step 4
Add other ingredients - Add 2 tbsp Enchilada Seasoning, broth and tomato. Stir to combine.
Step 5
Simmer to thicken - Increase heat slightly to medium high. Cook for 4 minutes, whisking regularly, until the sauce thickens to the consistency of thick syrup (see video). Remove from stove.
Step 6
Chicken Filling
Step 7
Coat chicken - Drizzle 1 tbsp oil over chicken, mix to coat. Sprinkle with Seasoning, toss to coat.
Step 8
Cook chicken - Heat remaining 1 tbsp oil in a large skillet over high heat. Add chicken, cook 2 minutes. Turn and cook 1.5 minutes. Remove, rest 2 minutes then chop.
Step 9
Saute onion - In the same skillet, add onion and garlic, cook 1 minute. Add capsicum, cook 2 minutes until onion is translucent.
Step 10
Add everything else - Add refried beans, diced chicken, corn and water. Stir and cook for 2 minutes until reduces slightly. Should be thick and juicy, not watery.
Step 11
Assemble and bake:
Step 12
Preheat oven to 180°C/350°F.
Step 13
Roll - Lay tortilla on work surface. Spread 2/3 cup Filling on lower third, sprinkle with cheese then roll up, finishing with the seam side down (to hold it closed). Repeat to make 8.
Step 14
Smear a scoop of Enchilada Sauce across base of 22 x 33cm /9 x 13" pan. Place Enchiladas in, pour over remaining Sauce, sprinkle with cheese.
Step 15
Bake 20 - 25 minutes or until cheese is melted and golden. Serve immediately, sprinkled with coriander!
Step 16
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